Tuesday, January 11, 2011

Crack Potatoes

One of our favorite dips is Cheddar Bacon Ranch dip, or what I refer to as "Crack". I usually only make it during football season because it is HIGHLY addictive. I only made this once this football season and I forgot to take it to the tailgate. I left it in my parent's refrigerator! I was devastated!

I took the dip back home and started thinking about what to do with it - other than eat it all by myself. I decided to mix the dip into a big bag of frozen hash browns. The result? A fantastic potato casserole! We absolutely love this! Chicken Legs requests this all the time. I divided the potatoes up into 3 disposable foil pans and froze them so we always have potatoes when we need them. We just finished off the last pan, so I guess I need to add this to my grocery list this week.

I guess you folks are really happy today. I watched about 5 minutes of the game last night before falling asleep, and I just finished watching my recording of it - sure was exciting and I got to fast forward thru the commercials. Congrats to Auburn, their fans, and the SEC.

I made this for the first time for my book club. It was a hit (people asked for the link), but it was a bit salty for me too. I used Hidden Valley. Next time I may try a different brand. Great flavor and so easy to make. Thank you so much for posting this. :-)

This recipe looks so simple! However, I absolutely hate sour cream (even if I can't taste it, I know it's in there which is the same thing to me). Do you think I can use plain yogurt instead? I'm not sure if it would work with potatoes but I use it in place of sour cream when baking and it seems to work. (I love your blog btw!)

My husband said this was the best dish i ever made lol do you think you could use only 1 pack of ranch dip to cut down on the salty taste? also what about light sour cream? would that change the taste to much? this was a HUGE hit at his grandmothers 100th bday party today! thanks

I cooked this tonight for our Thanksgiving dinner at Church. Everyone loved it. If I wanted to make a smaller version of it and cut all the ingredients in half what size pan should I use and what temp and how long?? Or can it even be cut in half?

ok well i used full fledged fat sour cream and everyone devoured it! u dont realize how much it makes till you cook it! when you freeze it do you just mix it all together then freeze it? or do you cook it then freeze it? and how do you freeze it? im so new to freezing food ive been married 7 years 26 years old and STILL dont know how to freeze food lol i LOVE your recipes so much!

Found this right before Thanksgiving & made it for my family dinner. It was gone within minutes & people were even trying to lick the dish! If you like spicy food you can add a little bit of Sweet Baby Ray's Buffalo Sauce to it when you get your serving out, like my boyfriend does. It almost makes it seem like you're eating something from B-Dub's. Either way, this dish is AmAzInG & I am now an addict.

I plan on making these Christmas morning for breakfast. I am not a cook, or anything of the sorts (usually take out at our house) but I have a stupid question. I am assuming you make the ranch dressing first then mix it in with the rest of the ingredients. Or is that not correct? Thanks, sorry for the dumb question.

Has anyone tried this in the crockpot? I have a funeral dinner to take food to, and I don't know exactly when they'll be serving the food. I don't want to leave this out for too long due to all the dairy in it. If it doesn't work in the crockpot, I may just pick something else to take. Thanks!

Brenda, there is a recipe called "Funeral potatoes" that I printed off some website. It is very similar to this recipe. Probably can "Goggle" those words and get the recipe. I reused some old paper so the website is mixed up with some other site that printed over top of it.

Fresh potatoes do not work so well. My sis-in-law made this and I loved it, so I wanted to try it. I like to cook with all fresh ingredients so I used freshly-shredded potatoes and bacon. The potatoes quickly turned gray. They did not cook the same as the fresh hash browns, the sour cream didn't absorb as well, and the dish looked really unappetizing--who wants to eat gray mush? Will make this again, but I guess I stick with the frozen hash browns--must be whatever additive they put in them.

I just discovered your blog this evening...not sure what rock I've been under! Let me tell you, I can't stop printing out recipes...and to top it off, I'm supposed to be on a diet, and my stomach is grumbling up a storm! Love Plain Chicken!!!

I am planning on making these for staff breakfast on Friday morning. I made a test batch over the weekend and they are delicious! I have a question though... I am making a double recipe with bacon and a double without. I bought 2 - 16 5/8 by 11 7/8 by 2 1/2 inch pans to make them in... I am going to put them together tomorrow night and put them in the oven Friday morning before work. Should I keep them in the fridge or freezer over night and how long should I cook them for together in the oven in the morning? THANKS!

I made these last night and found it to be very salty...i used the hidden valley ranch packets, but would use less next time. It's tasty! Would just reduce seasoning packet. Thanks for sharing your recipe!

While I'm not a big fan of the flavor of Ranch dressing I really wanted to like this recipe. As written, however, it was too over-powering for us. I did try it again using only one packet of Ranch dip mix and one package of bacon bits and that was much better. My husband and our neices & nephews liked this a lot and I'll continue to make it for them. The suggestion to freeze 2 portions is great as this recipe does make a lot of food. Great if you're having many people over for a holiday brunch or buffet meal.

All I can say is OMGosh!! I am so thankful that I ran across this recipe. I made this tonight and ate so much that I had to pass on S'mores! And trust me, I don't turn chocolate down for anything!! I will definitely be making this again.

I made this last night and have one suggestion, I would opt for 1 package of ranch dip. While it was still delicious, the ranch flavor was a little over powering and took away from the dish. But like I said, still delicious! I'm also going to try to cut the recipe in half next time- way too much for just my hosband and I!

So I wanted to try this but didn't want it to be too salty so I used 1 package of the ranch dip and bought low sodium Bacon and just cooked and crumbled it myself. I also added a half cup of red onion. This was for dinner last night, but it's been requested again tonight. This is not normal in my home of 4 picky boys. Definitely a keeper! I would like to try it with some Ham or sausage mixed in.

So I wanted to try this but didn't want it to be too salty so I used 1 package of the ranch dip and bought low sodium Bacon and just cooked and crumbled it myself. I also added a half cup of red onion. This was for dinner last night, but it's been requested again tonight. This is not normal in my home of 4 picky boys. Definitely a keeper! I would like to try it with some Ham or sausage mixed in.

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Two people asked about doing this in a crock pot, but neither one of them were answered. I really need something for my husband's potluck tomorrow-so it has to be low maintenance. Does ANYONE have an idea of how long to cook them in a crock pot? I was thinking of doing it tonight, refridgerating them overnight and then having my hubby put it on low tomorrow morning so it will be warm by lunchtime? HELP! ANYONE?

Hello, I have a question. I cant wait to make this tonight!! When you freeze it, do you mix all the ingredients together and freeze it all in the pan? I wasnt sure if you put the potatoes in the pan and freeze just that or if you freeze the whole mixture.

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I made this tonight but since I'm married to the only man in America that doesn't like bacon I used a pound of diced ham instead. Huge hit! This recipe has definitely earned a place in our menu rotation!

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I just made this tonight for the family after eyeing this on pinterest. But I followed the ingredients, but added real bacon and crumbled them, and only 1 and a quarter of ranch tip, but mine was super creamy. What went wrong? Mine somewhat looked like the picture just super creamier. Did I not leave it in long enough?

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I'm going to be making this for Super Bowl Sunday and I have about 10-12 people coming over. Mostly men, will that amount cover it? Our should I double everything? Also, what about cooking it in a crockpot? Can't wait to try it!!!

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My cheesy potatoes! Melt 1 stick of butter with a pint of 1/2&1/2 and half a block of velveeta cheese, cubed on low setting. Pour over one package of frozen country hash browns sprinkled with 1 teaspoon of onion salt in a 9x13 greased pan. Bake uncovered at 375 for 50 to 60 minutes. Works with shredded potatoes too.

Just made these, after reading the reviews that it was to salty, I decide to only use one ranch packet. OMG they are good and addictive. Also there is enough to make 2- 9x13 pans. I frozen one for later use as directed in the recipe! 4 out of 5 stars..

Finally got around to making these yesterday. As suggested in the notes, I bought disposable aluminum pans (I could only find 8" x 8"), cooked one and froze two. This morning "she" asked if we could defrost and cook another pan tonight? Very tasty!

I also like recipes that DO NOT have cream of something soup in the ingredients! I will try these but I will use 1/2 the sour cream and add in some softened onion & chive cream cheese. (This flavor of cream cheese is also great added into marinara-based pasta dishes). YUM O

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